EFFECT OF HIGH INTENSITY ULTRASOUND, ONION AND GARLIC ON POLYPHENOLOXIDASE ACTIVITY IN AVOCADO PASTE.

Rosa Erlide Prieto Correa (First Author)

Research output: Contribution to journal › Short article › peer-review

Translated title of the contribution	EFFECT OF HIGH INTENSITY ULTRASOUND, ONION AND GARLIC ON POLYPHENOLOXIDASE ACTIVITY IN AVOCADO PASTE.
Original language	Undefined/Unknown
Pages (from-to)	132-134
Number of pages	2
Journal	Vitae
State	Published - 10 Oct 2012

Article Classification

@article{059a65b06ee044f6bb1fd7c34665aa2f,

title = "EFFECT OF HIGH INTENSITY ULTRASOUND, ONION AND GARLIC ON POLYPHENOLOXIDASE ACTIVITY IN AVOCADO PASTE.",

author = "\{Prieto Correa\}, \{Rosa Erlide\}",

year = "2012",

month = oct,

day = "10",

language = "Indefinido/desconocido",

pages = "132--134",

journal = "Vitae",

issn = "0121-4004",

publisher = "Universidad de Antioquia",

}